Seoul Shilla Hotel announced on March 10 that its Chinese restaurant Palseon will host a Cantonese collaboration with Tang Court, the three-Michelin-starred restaurant from The Langham Hong Kong.
Dubbed the \"Tang Court & Palseon Gourmet Collaboration,\" the three-day pop-up runs April 28–30. With growing interest in Chinese cuisine, Seoul Shilla Hotel aims to introduce authentic Cantonese flavors to local diners by partnering with a celebrated, long-established kitchen.
Tang Court has retained its three Michelin stars since 2016 (for 10 years) and is famed for its refined seafood and classic Cantonese specialties. It's widely regarded as one of Hong Kong's standout dining destinations.
Joining the collaboration is Tang Court’s executive chef Wong Chi Fai, who has spent more than 20 years at the restaurant and is renowned for his mastery of traditional Cantonese roasting and wok techniques.
At Palseon, executive chef Jang Geum-seung will team up with him. Chef Jang has been with Palseon for 43 years and has led the kitchen as executive chef since 2002. Palseon is listed in the La Liste 2026 guide and has been included among La Liste's top 1,000 restaurants since 2023.
The menu features an eight-course tasting that opens with an appetizer prepared by Chef Jang and includes Tang Court signatures such as the showstopping Crab Shell Roast—crab meat packed into the shell and roasted—and a Fresh Lobster dish that celebrates Cantonese \"wok hei\" with scallions, red onion, and shallots.
Reservations open March 10 via the Seoul Shilla Hotel website and the Shilla Hotel mobile app.
